Rigatoni with Gorgonzola Sauce

By JJCR

Ingredients

• 1 lb. dried rigatoni pasta
• 2 tbsp. olive oil
• 3 sweet pepper, cored, seeded and cut into 1/4 inch thick slices
• 1 1/2 cups heavy cream
• 1/2 lb. Gorgonzola Cheese, crumbled
• 1/2 cup grated parmesan cheese
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/8 tsp. cayenne pepper
• 1/4 cup fresh basil, sub. dried basil

Details

Servings 8

Preparation

Step 1

1. Cook pasta following pkg. directions in boiling salted water until firm but tender.
2. Meanwhile, prepare sauce: In a medium-size saucepan,heat the oil over medium heat. Add the sweet peppers; cook, stirring occasionally, for 5 min. or until the peppers are slightly softened. Remove the peppers to a plate and reserve.
3. In the same saucepan, heat the cream over medium-high heat. When the cream starts to simmer, stir in the Gorgonzola and parmesan cheeses, salt, pepper, nutmeg and cayenne; heat, stirring, until cheeses have melted and sauce is smooth.
4. Drain the cooked pasta in a large colander.
5. In a large serving bowl, toss together the hot pasta with the cheese sauce. Stir in the basil. Arrange the sweet pepper strips over the top. Garnish with additional fresh basil, if desired. Serve the pasta immediately.